Slow Cooker Chicken Tacos Recipes

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
• Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
• Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
• Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
• Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
• Cook the chicken mixture for another 10 minutes so the flavors can marry.
• Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
• Enjoy!

LIME CHICKEN TACOS

Steps:

• Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

SLOW-COOKER CHICKEN TACOS

Steps:

• Heat oil in a large skillet over medium-high. Sprinkle chicken evenly with salt and pepper. Add chicken to hot oil; cook until browned on both sides, 8 to 10 minutes. Transfer to a 6-quart slow cooker; add enchilada sauce, vinegar, chipotle, cumin, and cinnamon. Cover and cook on HIGH until a thermometer inserted in thickest portion of chicken registers 165°F, about 1 hour, 10 minutes. Turn off slow cooker. Transfer chicken to a large heatproof bowl; let cool 10 minutes. Shred meat into bite-size pieces. Add liquid from slow cooker to chicken; toss to coat.
• Divide chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and, if using, jalapeño. Serve with cilantro and lime.

SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
• Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
• Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

FIESTA SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
• Cook on Low for 6 to 8 hours. Shred chicken.

EASY SLOW COOKER CHICKEN TACOS

Steps:

• Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
• Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
• Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

SLOW COOKER PULLED CHICKEN TACOS

Steps:

• Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.
• Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
• Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
• Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
• Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
• Warm tortillas in oven or on stove top.
• To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.